Best High Protein Elote Pasta Salad

The sun was shining, and the aroma of grilled corn wafted through the air at the backyard BBQ. This Best High Protein Elote Pasta Salad combines the sweet and smoky flavors of elote with hearty ingredients to create a vibrant dish that takes just about 30 minutes to prepare. It balances protein and freshness with every bite, making it a fulfilling addition to any meal.

This recipe is perfect for busy home cooks looking for a nutritious side dish or main that can be enjoyed by everyone. Whether you’re hosting a summer get-together or simply need a hearty meal prep option, this pasta salad can be made ahead and stored in the fridge for up to three days.

Why You’ll Love This Recipe

• Packed with protein from black beans and Greek yogurt.
• The combination of textures—creamy avocado and crunchy corn—makes every bite exciting.
• Bright flavors from lime and cilantro elevate the dish.
• It’s versatile and can be served chilled or at room temperature.

What You’ll Need

Prepare to create a delightful dish with these ingredients.

For the Salad

• 8 oz whole wheat pasta
• 2 cups corn, fresh, frozen, or canned
• 1 cup black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup cilantro, chopped
• 1 avocado, diced

For the Dressing

• 1/4 cup Greek yogurt
• 2 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste

Greek yogurt can be swapped with sour cream for a creamier dressing.

Substitutions & Swaps

• Whole wheat pasta can be replaced with gluten-free pasta.
• Black beans may be substituted with kidney beans.
• Feta cheese can be replaced with goat cheese.
• Add jalapeños for extra heat.

How to Make It

Follow these simple steps to whip up the salad in no time.

Cook the Pasta

Cook the whole wheat pasta according to package instructions. Drain and set aside to cool.

Combine Ingredients

In a large bowl, combine the corn, black beans, cherry tomatoes, red onion, feta cheese, and cilantro.

Whisk the Dressing

In a small bowl, whisk together the Greek yogurt, lime juice, chili powder, salt, and pepper to make the dressing.

Add Pasta and Avocado

Add the cooled pasta and diced avocado to the large bowl and pour the dressing over the top.

Toss Together

Gently toss everything together until well combined.

Serve

Serve chilled or at room temperature, perfect for BBQs or as a meal prep option.

How to Store It

• Fridge: up to 3 days in an airtight container.
• Freezer: no, ingredients don’t freeze well.
• Reheat: not necessary; serve chilled or at room temperature.

Tips for Best Results

• Ensure the pasta is cooled completely before mixing to avoid wilting the vegetables.
• Use fresh corn for the best flavor and texture, especially in summer.
• Taste the dressing before adding salt; feta cheese can add saltiness.
• Customize with additional veggies like bell peppers for more color and crunch.

Serving Suggestions

• Pair with grilled chicken or shrimp for a balanced meal.
• Serve as a side dish at summer barbecues.
• Great as a filling lunch option throughout the week.